SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD
Make the most of Brussels sprouts with this salad. With bacon, croutons, cranberries and a Caesar-like dressing, it's a different way to enjoy the veg
Provided by Rosie Birkett
Time 45m
Yield Serves 4 as a side
Number Of Ingredients 22
Steps:
- Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
- For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
- For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
- Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.
Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium
CAESAR SALAD I
A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.
Provided by Cathy Hofmann
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h25m
Yield 5
Number Of Ingredients 13
Steps:
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g
SHAVED BRUSSELS SPROUTS CAESAR SALAD
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.
Provided by Chef Sous Chef
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
- Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
- Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
- Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
- Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g
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- For the croutons, preheat the oven to 400 degrees F. Toss the bread, olive oil, salt and black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown. Once they are cool, used the back of a knife or the bottom of the pan to crush them.
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- In a large bowl, combine the brussels sprouts, parsley, scallions, chives, Parmesan and croutons and toss with the vinaigrette. Top with Parmesan cheese before serving.
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